The term “licorice plant” often causes confusion, as several different plants share this name. Not all are edible, and some can be harmful if consumed. Understanding these distinctions is important for safety. This guide clarifies which plants are true licorice and highlights common look-alikes.
Identifying the True Licorice Plant
The authentic licorice plant is botanically known as Glycyrrhiza glabra. This herbaceous perennial, a member of the pea family (Fabaceae), is native to regions of Europe, Asia, and the Middle East. It grows to a height of 3 to 7 feet (approximately 1 to 2 meters) and features an extensive root system, which is the commercially valuable part.
The plant’s stems are upright and can be somewhat woody at the base, transitioning to a more herbaceous texture higher up. Its compound leaves are arranged alternately along the stem, with 4 to 7 pairs of oblong to ovate leaflets. Small, pea-like flowers, ranging in color from pale blue to violet or whitish-blue, appear in spikes during the summer. The plant also produces elongated, flat pods containing several seeds.
Edible Parts and Culinary Uses of True Licorice
The primary edible part of Glycyrrhiza glabra is its root. The root contains glycyrrhizin, a compound significantly sweeter than sucrose. This natural sweetness gives licorice its distinctive flavor, often described as sweet with earthy or anise-like undertones.
Licorice root is widely used as a flavoring agent in confectionery, beverages, and tobacco products. It is a common ingredient in candies. Beyond sweets, licorice root adds a unique sweet and savory note to spice blends, marinades for meats and vegetables, and even certain sauces. In some regions, fresh licorice root is chewed as a mouth freshener or used to clean teeth.
Important Distinctions: Plants Often Confused with Licorice
Many plants are colloquially called “licorice plant,” leading to significant confusion regarding their edibility. One common example is Helichrysum petiolare. This plant is characterized by its soft, fuzzy, silvery-grey to whitish, heart-shaped or oval leaves. It forms a spreading, trailing subshrub with loosely branched stems.
Unlike Glycyrrhiza glabra, Helichrysum petiolare is not edible and can be harmful if ingested. Its foliage may have a faint licorice-like aroma, which contributes to the common misidentification. The small, inconspicuous cream-colored flowers of Helichrysum petiolare appear in clusters, differing significantly from the pea-like blossoms of true licorice. Always confirm the botanical name before consuming any plant, as relying solely on common names can lead to dangerous outcomes.
Safety Considerations and Potential Side Effects
While the root of Glycyrrhiza glabra is edible, its consumption in large quantities can lead to adverse health effects. The compound glycyrrhizin can cause serious side effects. These include an increase in blood pressure, fluid retention (edema), and a decrease in potassium levels in the blood (hypokalemia), which can cause muscle weakness, lethargy, and irregular heart rhythms.
Individuals with pre-existing conditions or certain medications should exercise caution or avoid licorice consumption. Glycyrrhizin can also interact with some medications, potentially reducing their effectiveness or increasing their side effects. The FDA advises that consuming more than 2 ounces (approximately 57 grams) of black licorice daily for at least two weeks can be problematic, especially for individuals over 40. Most licorice products in the United States do not contain actual licorice root, often using anise oil for flavor instead, which does not carry the same risks associated with glycyrrhizin.